Categories: Ice cream 
      Yield: 6 servings 
  
      2    Tablesp. hot water, 1 1/2                -coffee ice cream. 
           -teasp. rum. Swirl through      
  
  SNAP ICE CREAM: Stir 1 cup coarsely broken gingersnaps or chocolate wafers 
  into vanilla ice cream. 
   
  COFFEE-RUM ICE CREAM: Melt 1/2 cup chocolate-rum wafers over hot water- add 
   
  APPLE-SURPRISE ICE CREAM: Mix 1/2 cup canned applesauce, 1 tablesp. lemon 
  juice, and 1/4 teasp. cinnamon. Swirl, in streaks, through vanilla ice 
  cream. 
   
  BERRY SWIRL: With fork, swirl, in streaks, through vanilla ice cream, 1 cup 
  slightly crushed fresh or just thawed frozen strawberries or raspberries. 
   
  FUDGE-MARBLED: Melt 1/2 pkg. semisweet-chocolate pieces over hot, not 
  boiling, water, add 4 teasp. boiling water and 2 tablesp. milk; stir till 
  smooth. Cool, but do not refrigerate Swirl through vanilla ice cream. 
   
  GINGER CREAM: Fold 1/4 cup cut-up preserved ginger in syrup into vanilla 
  ice cream. 
   
  QUICK BISCUIT TORTONI: Combine 1/3 cup macaroon crumbs, 2 tablesp. diced 
  candied cherries, and 1/4 cup chopped salted almonds. Fold into vanilla ice 
  cream. (Mixture may also be frozen in paper souffle cups.) 
   
  FIG DELICIOUS: Over low heat, cook 8 crumbled fig cookies with 1/2 cup 
  light cream until blended. Add 1/2 cup chopped salted peanuts and 1/4 cup 
  peanut butter; cool. Stir into vanilla ice cream.